Slice the nori sheets in half to make two rectangles per sheet.
4 sheet Nori
Divide the cooked sushi rice between the nori, spreading it over half the rectangle. Leave a ½ inch gap at the side of the rice.
640 g Cooked sushi rice
Place the fillings diagonally across the rice.
1 Carrot, 0.25 Cucumber, 1 Avocado, 60 g Smoked salmon
From the corner that has the rice but no filling, roll in a diagonal direction over the filling and round to the uncovered side to make a cone.
Repeat with all the nori. You can vary the filling combinations.
Notes
This recipe calls for 640g of cooked sushi rice. To make this amount of cooked rice, you will need 210g of raw rice. If you are altering the serving size in the recipe card, divide the amount of cooked rice by 3 to get how much raw rice you will need.
These are great for serving at a party and letting your guests assemble themselves, so everyone gets a filling they like.
Always place the nori shiny side down. This is because the rice sticks better to the rough side and it looks better for presentation.
Make sure the sushi rice is fully cooled before adding it to the nori, as the steam of the hot rice can cause the nori to go soggy.
When handling the rice, use wet hands or a spoon, as it is very sticky.
You may need to rub a bit of water on the nori to help it stick.